Since today national saucepan on your day, it became the inspiration for today’s meal as the only people I can think of with a pan on their head probably specialized in making hash as well.
Hash is one of those controversial American staples that everyone has a recipe for an no one really knows as much about it as they think they do. Originally derived from the French word hacher, meaning to chop, it was adopted as a food preparation technique to re-use left over pantry items. Regionally, both in the US and worldwide, it has taken on different meanings and different pioneers have staked a claim to producing the most original or authentic versions of it. As with many recent food trends, hash is now no longer just a dish of leftovers as it elevates beyond a grandparent hand-me-down recipe of war time staples. Generally speaking hash is some conglomeration of a precooked protein and a starch recooked together usually with some kind of vegetables and spices or herbs and served typically as a breakfast accompaniment.
That’s pretty much where my interpretation picks up. I’ve been making hash for as long as I’ve been cooking because nothing in my house goes to waste. If it doesn’t make it to the boiling pot for a stew, soup or stock it probably ends up in some incarnation of a hash or tucked into a casserole. It’s also one of those recipes you don’t usually write down, like crowded soup, because it usually comes out different every time based on what happens to be available at any time.
It should also be noted that while I’m writing out one version of this I actually had to make two because while the omnivore receives this version the vegetarian is welcome to one using olive oil and some other flavors to approximate the same effect. This came together because of what was spare parts from making other recipes so there were things like half a red onion and half a vidallia onion and a shallot that pretty much became “one onion” for this.
celery stalk and leaves
cast iron skillet
peel / clean the veggies as appropriate
rough chop the onion, bell pepper, celery, garlic and cube into bite size pieces carrot, parsnip, jicama and andoulie
in a hot cast iron skillet add all of the chopped veggies and the andoulie
season with house seasoning and salt as desired
do not stir, allow the initial sear to occur on the meat and the veggies to take on a darkened color on the pan side. the sausage will give off oils which will help prevent sticking so no additional olive or butter should be necessary
All the carrot, parsnip, jicama to become just softened (so you can stick a fork into them with only a little resistance but they retain a little tooth to them)
At the end of cooking toss the celery leaves and parsley along with a small bit of worcestershire sauce with the hot veggies and serve
I served over a bed of baby spinach which wilts under the heat of the hash and brings a little more color to the plate and a sunny side egg over the top (I would poach one which would be my preference actually, but let’s not discuss what a poaching attempt results in when I try)